Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon minced gingerroot
• 2 cloves garlic, minced
• 1 onion, minced
• 1 cup chopped green bell pepper
• 2 cups green beans
• 4 firm, ripe tomatoes, cut into 1-inch pieces
• Salt, to taste
• 2 cups water
• 1 chicken bouillon cube
• 1 2/3 cups couscous
• Fresh lemon juice, to taste
• Minced fresh cilantro, to taste

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Instructions

1. In a deep nonstick skillet set over moderate heat, warm the oil until it is hot. Add the mustard seeds and the cumin seeds, and cook, stirring, 1 minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more.
2. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes.
3. Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more.
4. Add the water, bouillon cube, and salt to taste, bring to a boil, stirring, and add couscous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is just absorbed.
5. Remove from heat, cover, and let stand 5 minutes. Before serving stir in lemon juice and cilantro.